Orange-Spiced Pork Chops
with Beet-Apple Salad & Garlic Croutons
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Among the Orange Groves isn’t just a spice blend, it’s an invitation to take a little stroll after a busy day. In this midweek meal, it shines as a flavouring for boneless pork chops, glistening under a garlicky, buttery finish. Serve the tender meat in slices with a salad of roasted beets, sweet apple and curly leaf lettuce, coated in a rich apple-tahini vinaigrette. Did you forget the oven-baked garlic croutons? We sure didn’t!
We will send you:
- 2 Pork chops
- 225g Red beets
- 2 Garlic cloves
- 1 Apple
- 1 Head of curly leaf lettuce
- 45ml Apple-tahini vinaigrette
- 1 Garlic focaccia bun
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)
Contains: Barley, Milk, Mustard, Rye, Sesame, Soy, Sulphites, Wheat
You will need:
Large pan
Peeler
2 Sheet pans
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
8 g
Sodium
740 mg
Total Carb
53 g
Sugars
19 g
Protein
43 g
Fibre
8 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and halve the beets; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
Make the croutons
Meanwhile, medium-dice the bun. Mince the garlic. On a second lined sheet pan, toss the bun with a drizzle of oil and S&P. Bake, stirring and adding ½ the garlic halfway, 10 to 12 min., until golden brown and crisp.
Cook & coat the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. In the final min., add the remaining garlic and 1 tbsp butter (double for 4 portions). Cook, spooning the garlic butter over the pork, until coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, separate the lettuce leaves; tear the leaves. Halve, core and thinly slice the apple. In a large bowl, combine the lettuce, apple, croutons, vinaigrette and S&P. Add the beets; toss gently.
Plate your dish
Divide the salad and pork between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
